Preheat oven to 350 degrees F. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.

Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and ﬂexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.

Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray.In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish.Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada - it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.

Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the ﬁlling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.

Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream, black beans, and rice or a green salad for a great meal.

3. In a large bowl, combine the melted chocolate, vegetable purees, sugar, cocoa powder, margarine, and vanilla, and whisk until smooth and creamy, 1 to 2 minutes.

4. Whisk in egg whites. Stir in the flour, baking powder, and salt with a wooden spoon.

5. Pour the batter into the pan and bake 35 to 40 minutes. Cool completely in the pan before cutting into 12 bars.

It isn't until they are completely cool until the spinach flavor totally disappears.

*for the spinach puree, steam the spinach for 30 to 40 seconds and blend in a blender or food processer until smooth.*for carrot puree, steam carrots until soft and blend in a blender or food processer until smooth.

1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, saute until lightly browned.

2. Mix the quinoa into the saucepan (follow directions on package about rinsing) and cover with vegetable broth. Season with cumin, cayenne pepper, salt and pepper. Bring the mixture to a boil. Cover, reduce heat , and simmer 20 minutes.

3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

We like to eat this in a tortilla with pico de gallo, avacado, cheese, sour cream, etc.

In a large sauce pan saute onion, carrot and celery in butter. When veggies are half done, add mushrooms. Stir in flour until well blended. Gradually add broth. Stir in rice, chicken, salt and pepper. Bring to a boil over medium heat.. Cook and stir for 2 -3 minutes or until thickened. Stir in milk and cook for 5 mins longer. Garnish with chives.I serve these with crusty wheat rolls. Or put in bread bowls.10 servings, give or take how much you eat!

(This is a similar recipe to the original one I had years ago, except that instead of using onion soup mix you used your own spices. Since then I have abandoned making my own meatballs. I buy a bag of plain frozen meatballs, usually 60-70 meatballs and throw them with all the remaining ingredients into a crock pot. Easy and delicious.)